Why is it so damn good?

all fresh, everything

Yes, freshness is essential to flavor. A lot of work goes into each bottle of brew. It starts with the farmer, we use beans and leaves from the latest harvests from small farms all over the world. That's why our products change periodically, and always will. We never sacrifice quality and never ever serve something we wouldn't enjoy personally. (And we're super picky)

The most important link between farmer and brewer in coffee is the roaster. We are extremely honored to work very closely with Troubadour Coffee Roasters, one of the best small batch roasters in existence.

So here's the flow- we buy green coffee, Tony at Troubadour roasts it for us, we brew it within a few days of roasting, we deliver it to you within a few days of brewing. Simple and amazing. Check out our blog for more articles and info about coffee and tea.

the grade 1 difference

So whats all this about "specialty grade" and "high quality", whats the difference... a beans a bean, and a leaf is a leaf. NO not true. The green coffee we buy is directly sourced from small farms or co-ops that are run by true artisans. They put more work into the products than anyone. Each lot of green coffee is hand sorted up to three times to remove all the stuff that tastes bad, dead beans, sour beans, damaged beans, black beans, corn, rocks, sticks, bugs, withered beans, immature beans, cherries, parchment, etc. All that stuff that adds weight and defiles the flavor in lower grade coffees. We don't use the stuff that gets swept up off the floor and put in a can.

The same ideas apply to our tea. We are currently working with Silk Road Teas. Catherine and Ned Heagerty travel each spring to the southeastern provinces of China to source the finest small lot, single origin, & handcrafted teas from small farmers, tea markets, specialty tea companies and brokers. The teas they source are produced by true artisans of the leaf, and we dig that stuff.

we brew it different

We don't soak our beans in a bucket. No. That's boring. We use Yama Towers for all of our coffee brewing. This is a big glass tower (picture above) that works like this: A container at the top holds 3 liters of water, that water drips through a brass valve at roughly one drop per second (this varies based on temperature, humidity, etc.) over 10 - 12 hours. The drops fall into another container holding all the ground coffee, slowly extracting all the delicious flavor as the water flows through and then the coffee passes through a ceramic filter in the bottom of the container, goes through a coil and into a container at the bottom of the tower. When its all done we bottle it fresh and put it into the fridge to make it nice and cold before it gets delivered to you.

Ok so... we do soak our leaves in a bucket, and its a little boring. They're 18 quart buckets with some cold water, then we put our loose leaf tea into some pillowcase sized filters so it has lots of room to expand and release all that amazing flavor without getting all smashed and broken in smaller filters, that messes up extraction. The leaves chill in the buckets 12 - 15 hours depending on lots of things like the type of tea and stuff, ask Tyler if you really want to know, he loves talking all nerdy about brewing processes. When its done we take the filter out, filter the tea again to make sure you don't get any stray leaves, then bottle it and let it chill some more in the fridge before it gets all warm in your belly. It may not be as fancy as the coffee process but it makes the best damn bottle of tea, and that's how we like it.